Vegan Peanut Butter Brownies
1/2 cup peanut butter
2 cups flour
1 cup brown sugar
1 cup white sugar
3/4 cup cocoa powder
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon, optional
1/2 teaspoon ginger, optional
1 cup oil
1 cup water
1 1/2 teaspoons vanilla extract
1. Soften peanut butter in the microwave for 15 to 30 seconds. Make sure it's not too runny. Grease a 9x9" cake pan. Preheat oven to 350 degrees Fahrenheit.
2. Mix flour, sugar, cocoa, salt, and baking powder in a bowl. Include the spices in the dry mixture if you choose to use them. In a separate bowl, mix water, oil and vanilla extract.
3. Combine the wet and dry ingredients, making sure not to overwork the batter.
4. Pour 1/2 the batter in the prepared cake pan, followed by the softened peanut butter (spread around, avoiding edges), and then pour the rest of the batter on top. Bake for 30 to 40 minutes.
Source of recipe: I wrote this recipe while playing around in the kitchen.
SO HOW'D IT GO?
I tried these because I was desperate to find a good vegan brownie recipe.
The batter was extremely yummy but I have a couple questions...
1) What type of flour did you use? I used whole wheat pastry just to use what I had on hand.
2) Is the batter supposed to be really wet?
3) When baking them mine came out firmer on the outside and slightly cracking but the inside was still really moist. I baked it for 35 minutes and let it sit in faint hopes they would firm up a bit but no luck...anything special you did?
I've used both all purpose and whole wheat pastry flours on separate occasions, receiving the best results with all purpose. I like to let the batter sit for a few minutes before pouring it, just so all the dry and wet ingredients can get fully incorporated. For extra moistness, you could sub a portion of the oil for applesauce which i found to work really well.
Thanks ^^
I will try both of those suggestions and see what happens.
I tried these because I was desperate to find a good vegan brownie recipe.
The batter was extremely yummy but I have a couple questions...
1) What type of flour did you use? I used whole wheat pastry just to use what I had on hand.
2) Is the batter supposed to be really wet?
3) When baking them mine came out firmer on the outside and slightly cracking but the inside was still really moist. I baked it for 35 minutes and let it sit in faint hopes they would firm up a bit but no luck...anything special you did?
I've used both all purpose and whole wheat pastry flours on separate occasions, receiving the best results with all purpose. I like to let the batter sit for a few minutes before pouring it, just so all the dry and wet ingredients can get fully incorporated. For extra moistness, you could sub a portion of the oil for applesauce which i found to work really well.
I tried these because I was desperate to find a good vegan brownie recipe.
The batter was extremely yummy but I have a couple questions...
1) What type of flour did you use? I used whole wheat pastry just to use what I had on hand.
2) Is the batter supposed to be really wet?
3) When baking them mine came out firmer on the outside and slightly cracking but the inside was still really moist. I baked it for 35 minutes and let it sit in faint hopes they would firm up a bit but no luck...anything special you did?
I am trying these right now! ;)b